- Industry: Printing & publishing
- Number of terms: 62403
- Number of blossaries: 0
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Founded in 1941, Barron's Educational Series is a leading publisher of test preparation manuals and school directories. Among the most widely recognized of Barron's many titles in these areas are its SAT and ACT test prep books, its Regents Exams books, and its Profiles of American Colleges. In ...
A Scottish soup made with chicken broth, chicken, leeks and, sometimes, oatmeal or cream.
Industry:Culinary arts
1. To pinch or press two pastry edges together, thereby sealing the dough while forming a decorative edge with fingers, fork or other utensil. The pastry for a single-crust pie is crimped by turning it under to form a ridge, then shaping (or fluting) the raised edge into a fancy pattern. A raised crimped edge not only seals the pastry but acts like a dam to contain the filling during cooking. 2. To cut gashes at 1- or 2-inch intervals along both sides of a freshly caught fish. The fish is then soaked in ice water for up to an hour. Crimping a fish creates a firmer-textured flesh and skin that quickly becomes crisp when cooked.
Industry:Culinary arts
Any of several thimble-shaped American raspberries, especially the black raspberry. See also raspberry.
Industry:Culinary arts
A sweet, short-grained, very glutinous rice with a high starch content. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky. It is then formed into balls or squares, which can be found in Japanese markets. Mochi is also used in confections and rice dishes. Mochiko is a rice flour made from mochi. See also rice; rice flour.
Industry:Culinary arts
The natural outer covering that houses the seeds of legumes like beans, lentils, peas and soybeans. The pods of many legumes are too tough to be eaten and must be removed (shelled), whereas some — like the snow pea — have very tender pods that are deliciously edible.
Industry:Culinary arts
A saltwater fish that is closely related to but smaller than cod. The lowfat haddock has a firm texture and mild flavor. It can weigh anywhere from 2 to 6 pounds and is available fresh either whole or in fillets and steaks, and frozen in fillets and steaks. Haddock is suitable for any style of preparation including baking, poaching, sautéing and grilling. Smoked haddock is called finnan haddie. See also fish.
Industry:Culinary arts
Dating back to early America, this delicate, crisp, ring-shaped cookie was particularly popular in the 1800s. It's like a thin, rich sugar cookie, often made with sour cream and, formerly, scented with rose water. Jumbles can also be made with other flavorings such as orange zest or grated coconut.
Industry:Culinary arts
A Chinese-American dish that consists of small pieces of meat (usually chicken) or shrimp and vegetables such as bean sprouts, water chestnuts, bamboo shoots, mushrooms and onions. The ingredients are usually fried separately, then combined at the last minute and served over crisp noodles.
Industry:Culinary arts
Soft and chewy, taffy is a candy made with sugar, butter and various flavorings. Its delectable, supple consistency is achieved by twisting and pulling the candy as it cools into long, pliable strands, which are then usually cut into bite-size chunks. The famous saltwater taffy, made popular in the late 1800s in Atlantic City, was so named because it used a small amount of salt water in the mixture. Today's saltwater taffy doesn't necessarily follow tradition. The British version of taffy, called toffee or toffy, is harder than America's version.
Industry:Culinary arts
A sandwich formed by spreading a softened lahvosh with cream cheese, then layering thin slices of sandwich fillings such as meat, cheese, lettuce, pickle and so on. This large flat round is then rolled jelly-roll style, wrapped tightly in plastic wrap and refrigerated for several hours. Before being served, the cylinder is cut into about 1-inch thick slices. The aram sandwich is also known as levant.
Industry:Culinary arts
